Josh Emett's Salmon Sashimi, Candied Ginger, Lime and Soy Dressing
BROUGHT TO YOU BY Big Glory Bay Salmon
This recipe would be the perfect addition to any summer lunch or as an entrée for dinner guests, specially crafted for home cooks to add to their Michelin-star repertoire.
Serves: 4
INGREDIENTS
SALMON
1⁄2 side of Big Glory Bay King Salmon, skinned and pinboned
fresh red chili
chives, chopped
fresh lime
GINGER, LIME AND SOY DRESSING
100ml grapeseed oil
100ml olive oil
30ml soy sauce
30ml sherry vinegar
30ml mirin
1 clove garlic, minced
1 tablespoon candied ginger and liquid to taste
1 tablespoon fresh lime juice
Sea salt
CANDIED GINGER
2 thumbs ginger, peeled and diced small
100ml water
100 grams sugar
METHOD
CANDIED GINGER: Put the ginger into enough cold water to just cover, bring to a boil. Strain and repeat this process a further 4 times.
Put the boiled ginger, sugar and water in a pan and simmer gently for a further 15-20 minutes until tender. Chill and keep on the side.
SASHIMI: Slice the Big Glory Bay salmon along the fillet dividing the belly from the top side. Remove any brown flesh areas. Slice into 5mm thick slices and lay gently on a serving plate.
Whisk all the dressing ingredients together until combined. Season with sea salt.
Dress the salmon with enough dressing just to cover. Add a slice of chilli to each piece, chives and a slice of fresh lime.
Josh has crafted two more bespoke Big Glory Bay King salmon recipes, which can be found on the Big Glory Bay website at bigglorybay.co.nz
Facebook: @BigGloryBaySeafood
Instagram: @bigglorybayseafood
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